Smoked bone-in Turkey Breast 045-small

Smoked Turkey BreastHello friends and welcome to the October 2010 edition of the smoking meat newsletter. With the Thanksgiving holiday just around the corner for us Americans, it's all about the turkey and the fixin's and this month it's all about smoked bone-in turkey breast.

I have to admit that I am not a big fan of turkey or of the white meat in turkey.. just too dry for my taste. Well that used to be the case until I started really getting into brining and learning how to make it moist and delicious even if it was the breast.

Just to prove how good the white meat can actually be, I am focusing entirely on the turkey breast in this edition and I will be stepping you through the entire process of choosing, brining and smoking a bone-in turkey breast.

Expect to wow your family and guests when you follow these instructions!

By the way..

Be sure to order my rub recipe and my sauce recipe for this holiday turkey. As I was cutting through the turkey I smoked for this newsletter, the rub was catching on the blade and getting down into the meat slices as you can see in the pictures. The flavor of the rub on the meat was absolutely incredible and you seriously don't want to miss out on this!

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Smoked Bone-in Turkey Breast

Acquiring the Meat

There's not a lot that can go wrong here but I do highly recommend that you get the bone-in and not the boneless. To me the flavor difference is day and night. I have smoked these in tandem and everyone agrees that the tenderness, flavor and texture is so much better with the bone-in version.

These will come in sizes from around 5 lbs all the way up to 10 pounds or maybe a little more. In my opinion, the 5-7 lb birds are going to be your best bet for tenderness and cooking time.

These are almost always frozen especially if you buy them off season so be prepared to purchase them a few days before you need them so you can give them ample time to thaw before brining and cooking them.

Note: Thaw time at refrigerator temperatures is about 5 lbs per day. i.e. a 7 pound bird will require about 1.5 days to thaw in the fridge. A 10 pound bird will take around 2 days.

Brining – The Most Important Step

I don't care what anyone says, after smoking umpteen of these and seeing the difference between brined vs. unbrined, you really owe it to yourself to try brining.

There is a ton of argument about what really happens during the brining process and why. Is it osmosis or is it just something else? Personally, I don't care as much about why it happens as I do that it just happens.

During the smoking process, even if you keep the heat low and remove the bird just as soon as it is safe to eat, there is still a bit of drying out that takes place especially in the white meat of poultry.

When you brine meat, especially poultry, lots of extra moisture somehow ends up getting trapped in the fibers of the meat and you end up with a much juicier and more flavorful bird.

It just so happens that brining is way easy and there is absolutely no reason not to do it.

Here's how:

The night before you want to smoke the bird, simply place 1 gallon of water into a large tea pitcher. Mix in 1 cup of kosher salt and stir until it is dissolved and the water is clear.

I also like to add about 3/4 cup of brown sugar but you can white sugar or no sugar if you prefer. You can also add just about any other flavors you like to the water and it will miraculously end up in the meat of the bird. I sometimes add Worcestershire, hot sauce, molasses or even crazy things like liquid crab boil as well. Just use your imagination and if it's something you like then it will probably taste good in the turkey.

My Brine Recipe

  • 2 Gal Water
  • 2 Cups Kosher Salt
  • 3 Cups Sugar
  • 1/4 Cup Zatarains Liquid Crab Boil (optional)
  • 4 TBS Black Pepper
  • 1 TBS Dried Rosemary
  • 1 TBS Thyme
  • 1/4 Cup Molasses
  • 1/4 Cup White Wine (not Cooking Wine)
  • 1/4 Cup Worcestershire

Place the bird in a large foodsafe container made of glass or plastic and completely cover the bird with the brine solution. You may need to make a couple of batches to cover the bird completely.

If you are doing a large batch of turkey breasts like I did recently you can even use a large ice chest for the job.


Keep the brine iced down and make sure to keep a thermometer in the brine to make sure it stays between 33 and 39 degrees F for safe food handling.

If you're just doing just one and it's not too large then you can probably even place it in a large zip-top bag with the brine. Set the bag down in a large stock pot, insert the turkey into the bag and then pour enough brine over the turkey to completely cover it. The pot will keep the bag steady and leak proof overnight in the fridge.

Leave the turkey breast in the brine for 8-12 hours for best results.

Prepare the Turkey Breast for Smoking

Remove the turkey from the brine container and rinse it well under cool water. Pat the turkey dry with a paper towel and set it aside.

At this point you may want to make up a batch of my rub as this turkey is going to get five star treatment. If you don't have my recipes, then this may be a good time to get them.

The easiest way to apply the rub is to place the turkey down in a large bag and do it "shake and smoke" style but you can also do the job by sprinkling it on.

I place my turkey breast down in a large zip top back and pour about 1/4 cup of canola oil over the turkey.


I then place 4 TBS of my rub right on top of the turkey, seal the bag and proceed to lightly shake and roll the bag end over end to completely coat the surface of the turkey with the tasty goodness.

The cool thing about this method is that the rub gets inside the turkey, under the skin a little and all over the outside with very little effort.

Open the bag to get a good look at the turkey and if you think it needs more rub then by all means throw in a few more spoonfuls and shake it some more.


Once you are satisfied that the rub is all over then simply remove the turkey from the bag and set it on a pan for carrying out to the smoker.


Preparing the Smoker

I take the low and slow very seriously and tend to keep the heat on the low side even for poultry in most cases. 225 -240 degrees is what I recommend and adhere to to make sure the sugar in the rub does not burn.

If you are one of those who absolutely must have crunchy skin on the bird then do what you must but to me, it's all about the meat being moist and the rub on the outside not being burnt.

Prepare the smoker for cooking at 225-240 degrees F and be sure to have enough smoking wood to keep the smoke going for about 4 hours or so.

Smoking the Turkey Breast

Once the smoker is clicking along at around 225-240 degrees F, place the turkey directly on the grate breast side up. At around the 3 hour mark, insert a digital probe meat thermometer into the breast of the turkey to begin monitoring the internal temperture.


I highly recommend about 3 hours of cherry and 1 hour of pecan for some amazing flavor.

Rest and Tenderize

Once the breast reaches about 161-163 degrees, remove it from the smoker and immediately wrap it in a thick layer of heavy duty foil.
Place the turkey in a small ice chest or just wrap it in a couple of thick towels and lay it on the counter for about 30-45 minutes. An hour would not be a bad thing.

Do not skip this step if you can help it.. lots of wonderful things happen during this time.. the meat gets more tender and the juices that were forced to the surface during the cooking process, redistribute throughout the meat.

Serving the Meat


Grab a sharp piece of cutlery and cut some tender pieces of that breast off of each side of the bird. Stop for a moment to marvel at the beautiful smoke ring just before you sit down to enjoy a wonderful meal with family and friends!


My Recipes

Folks.. I never stop amazing myself at how good my rib rub and barbecue sauce recipes are on various kinds of meat.

Whether it is ribs, brisket, pork shoulder or even something simple like chicken or chops, every time I use my rub and sauce I am blown away by the flavor all over AGAIN!

I always think to myself, "I sure hope everyone can try this.. it is too good to go through life never having experienced this!"

I am not being dramatic.. just try it and you will join the ranks of those who know if I'm lying then I'm dying! This stuff is Fan-flavor-tastic and you need it in a bad-bad way;-)

Here is a few testimonies from other folks who decided to go for it and are glad that they did. Be sure to send my your testimony once you try it and realize that you have just tasted of HEAVEN.


hey Jeff, I bought your recipes the rub and sauce and they are the best, I can't stop eating the sauce it is by far the best sauce I ever had,again thank you very much for sharing it with me.


I received your rub recipe on Thursday, and had fmaily coming for the weekend. On Friday, I made up a batch and Saturday was the six hour smoke over lump mesquite charcoal. Everyone raved about the ribs. My wife who has never liked spareribs as well as other members of the family who are not big on meat, absolutely loved them. My wife ate the rest for dinner the following night. The entire clan was very impressed. My 10 year old niece, who is a rib fanatic and eats ribs every chance she gets when eating out, exclaimed they were the best in the world. They were truly amazing. I can't wait to try the rub on beef.


When I first saw the rub ingredients, I didn't think it could live up to its reputation. Boy, was I wrong. This is great stuff and the proportions were perfect. I can't wait to try the sauce!


Jeff, Your rub and sauce recipes are great. Cant wait to
try them on everything!


For quite some time now, when I bring my own smoked barbecued baby back ribs to potlucks, or serve them in my home to guests, I frequently hear "These are the best ribs I have ever eaten!", or something similar. But I have now purchased your recipes, and this past holiday weekend, invited guests over for a BBQ, using your recipes. I could tell that these racks of ribs were going to be different than my own after I first checked on them in the smoker. Plain and simple, they even looked a lot better than my own. Your rub recipe gives them such a professional appearance! While I agreed that you don't really need to cover ribs with sauce before eating these ribs, I couldn't wait to taste them after I smothered them in your BBQ sauce. I was pretty satisfied with my own BBQ sauce recipe, so I have to admit I was a bit skeptical about changing sauce recipes! But I have to say, the ribs I made this weekend with your recipes, blew my own recipes out of the water! My guests were equally improessed! My husband was also very skeptical about my "buying a recipe." He always raves about my ribs anyway, so in his way of thinking, "How can you improve something that is already perfect?" Well, he has changed his tune after eating the ribs made with your recipes. They were simply outstanding! Thank you so much for sharing these recipes!


I must say your rib rub is the best! LOVE IT!


You deserve the very best and is is completely within your grasp! Only $18.95 and worth every penny. Not only do you get the best rub and sauce recipe available, you are supporting this website and helping to make sure the bills get paid so we can keep on doing what we do to teach thousands and thousands of people across the world the art of smoking meat.

If you want to amaze your friends with something super special on labor day.. order the recipes today!! It's a small price to pay for such a big WOW!!

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My system is automated which means you should get a download email within MINUTES of ordering..check your spam/junk folder first then contact me to get the recipes sent to you as an attachment.


In Closing

Thank you for being a part of the smoking meat family which includes the newsletter, the forum, the website and many other resources that we try to provide to help you and countless others learn this great art.

A HUGE thank you to all of you who support the site with your donations and by purchasing the recipes and other products that we sell.

Until next time.. keep smoking and God Bless.

Jeff Phillips

About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

15 Comments on this article. Feel free to join this conversation.

  1. dave fleischhaacker November 23, 2015 at 1:45 pm - Reply

    Hi Jeff,

    After reading your article on smoking turkey breast, I was wondering if you could inject the turkey after brining with mesquite or anything else?

  2. Clint November 20, 2015 at 1:23 am - Reply

    do you put water in the smoker for a turkey breast

  3. Karen July 4, 2015 at 11:06 am - Reply

    This was very helpful. I didn’t brine but I will next time. I did my dry rub yesterday wrapped it and put it in the frig over night.. I have a new smoker that’s going to get broke on today, can’t wait to see how the turkey comes out… Happy 4th to all!!!!!!

  4. Brent dietz April 2, 2015 at 9:08 am - Reply

    This makes the best turkey ever!!’ Thanks jeff!!

  5. Aimee December 16, 2013 at 5:24 am - Reply

    Can you smoke a turkey and briskit together in the same upright smoker

    • Jeff Phillips December 16, 2013 at 11:13 am - Reply

      Yes, however, you do not want the turkey to drip onto the brisket so you will need to place the brisket on top and the turkey on the bottom. The turkey will take 6-7 hours for a standard 10-12 pounder so if you want them to be ready to eat at the same time, try to time it so the brisket is within 4 hours or so of being finished when you place the turkey on.

      When the brisket gets finished, wrap it in foil, then place it in a empty ice cooler filled in with towels, blankets, etc. to insualte it and the brisket will stay hot and continue to tenderize for 4 hours or so while the turkey cooks.

  6. Kristen November 23, 2013 at 12:17 pm - Reply

    I am smoking on a vision grill.  10lb. bone in Turkey breast.  Will brine two days before, dry one day and then rub before smoking at 250.  Can you give me an idea of time per lb.?  All I can find is ranges of 3-6 hours.  Looking for something with a tighter timeline.





    • Dave Archer December 21, 2013 at 8:05 am - Reply

      I have done this process twice now.  Each time I have done a breast between 10 and 12 pounds.  I smoke at 225 degrees using an electric smoker (meaning temperature is consistent).  It has taken between 3 to 4 hours each time.  I have also determine that letting the meat rest closer to 2 hours seemed to make it way juicier than resting for 1 hour.  Hope that helps and Happy Eating!

  7. gary roszell November 21, 2013 at 4:49 pm - Reply

    Do you recomend hanging a turkey breast in the smoker?

  8. josh November 3, 2013 at 6:30 am - Reply

    I just smoked my first turkey breast ever I made my own rub and used these steps it turned out GREAT!  Thanks for the pointers


  9. Pedro Fuentes August 11, 2013 at 9:18 pm - Reply

    When you mention 3 hours with cherry do you keep adding more wood for the first 3 hours?

    • Jeff Phillips August 19, 2013 at 11:43 am - Reply

      In this recipe I recommend about 3 hours of cherry and a final hour with pecan if you can. I recommend keeping the smoke going for a full 4 hours (or the entire cook time) if possible for best results.

      Every smoker uses wood chips/chunks at a different rate. Once the smoke slows down and/or the wood burns up, keep adding more to keep the smoke going.

  10. barney Cable April 19, 2013 at 2:26 pm - Reply

    Do you brine Turkeys from store that had already has a solution of 8 to 15%

  11. Bob Schaller February 9, 2013 at 1:31 pm - Reply

    Jeff, I use your recipes all the time — I bought them out of guilt!  I learned so much about smoking meats from your website that I felt I owed it to you to contribute.  They're great and everything you say they are.  Thanks for everything — the education and the great recipes.  Uncle Bob

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